|Small carrots||1 Quart (Of Uniform Size)|
|Water||1 Cup (16 tbs) (Adjust Quantity As Needed)|
|White vinegar||3 Cup (48 tbs)|
|Sugar||1 Cup (16 tbs)|
|Mixed pickling spice||3 Tablespoon, tied in a cheesecloth|
1. Cook the carrots in water to cover until the skins slip easily and the carrots are half done. Peel.
2. Boil together ten minutes the vinegar, one-half cup water, the sugar and spice. Remove the spice bag.
3. Add the carrots and boil two to four minutes, or until almost tender. Pack in hot sterile jars and pour the syrup over them. Seal.